Elkcrazy,

If you are talking about extreme temperatures and getting the meat out in a day or so, then yes, bone sour is a concern, and probably the largest concern. However, if you have to keep your game for many days say three or more, the less bacteria you introduce into the meat the better, hence my recommendation to NOT bone out the meat.
Do NOT put more cuts into that meat. Also, of course the neck is almost always boned out, but I would not bone out the hind quarters.

Bone sour starts from the inside of the meat, other spoilage starts on the outside and works its way in. For me, I will take my chances and keep the meat on. Actually, in many places in Alaska, a bone-in requirement is in effect until late Sept.

As a side note, the plastic bag trick works very well. If you can get the core temperature of the meat down to 34 or 36 degrees, you can keep your meat pretty well. A suggestion. Use TWO plastic bags, and purchase contractor bags from a janitor supply store. Despite what Hefty claims, their bags are not all that strong. Also, do NOT keep the meat in the plastic bags for more than a few hours, and you MUST submerge it completely.